There is nothing like picking wild blackberries. The anticipation of the red plump berries turning into a dark, luscious, sweet treat makes our mouths water.

We are very fortunate to have a batch of wild blackberry plants right next to the farm. Unfortunately, it is on the edge of a wooded area and right next to an even bigger patch of poison ivy.  As many of you know, I get poison ivy extremely easy. So this week, I put my protective clothing on (jeans, long sleeve shirt, boots and gloves) in the mid-summer heat to pick the ripe ones off the vine. The gloves serve a dual purpose as they also protect me from the thorns sticking out of the bush, designed to protect the delicate crop.

After we pick the berries the first thing we do is make a cobbler and a blackberry pie – Jim’s favorite.  But this year we decided to make a quick jam that requires only a few minutes to prepare and uses only 3 ingredients!  Chia seeds are the secret to this recipe. Not only do they provide great nutritional values being rich in antioxidants, Omega-3s, fiber, magnesium, zinc, and iron, they are also used in this recipe to soak up the liquid from the blackberries and maple syrup making it a perfect fit to thicken the jam.

This makes the perfect recipe for those individuals who want to make their own jam, but don’t want to go through the canning process. And yes, you can use other berries as well – or a combination of berries to make it to your own liking!

Blackberry Chia Seed Jam

*makes about 2 cups

Ingredients:
1 lb blackberries, fresh or frozen
2-3 tablespoons pure maple syrup (or other preferred sweetener)
3 tablespoons chia seeds

Instructions:

1. In a medium-sized pot, bring the blackberries to a low boil, stirring frequently. Reduce heat to low and simmer until the berries soften, about 3-5 minutes. Lightly mash the blackberries with a potato masher or fork. Leave some berries in chunks for texture.

2, Stir in the maple syrup and chia seeds. Cook the jam on low until it thickens, about 5-7 minutes stirring often

3. Remove the jam from heat and pour into a glass container/jar. Cool to room temperature.

4. Store in the refrigerator for up to 2 weeks. You can also freeze the jam for later use.

Enjoy!

**If you would like to receive our Recipe Of The Week – be sure to sign up to follow the blog via email in the right hand column, “like” us on  the Facebook, or follow us on Twitter.

Mary and Jim